This past Wednesday was Valentine’s Day, and like many others this past week, I wanted to make a little sweet treat for my sweetheart. So earlier in the week I tried out another gravestone recipe. My fiancé is quite supportive of my gravestone hobby, so I knew he wouldn’t mind where I got the recipe from.
For this month’s gravestone recipe, I made chocolate mint brownies. This tombstone recipe can be found on the gravestone of John Rodda, in Maple Grove Cemetery in Wichita, Kansas.
John Harold Rodda passed away on January 18, 2019, following a brief but courageous battle with cancer. He was a compassionate Funeral Director and Embalmer, having worked at Cochran Mortuary for 54 years. He enjoyed music, cooking, and collecting recipes and cookbooks.1 He was famous for his chocolate mint brownie family recipe, so famous that it was inscribed on a black marble plaque that can be found on his gravestone.2
Here is the recipe, as written the gravestone:
Chocolate Mint Brownies
- Bake: 350
- Time: 20 Minutes
By Sharon Wiens (Aunt Marie McKee’s recipe)
- Beat: 4 beaten eggs, 1 cup melted margarine, 2 cups sugar.
- Add: 4 squares melted unsweetened chocolate, 1 tsp peppermint flavouring, 1 cup flour.
- Beat.
- I put in a greased and floured small cookie sheet (can use a 9×13 baking dish).
- Bake 20 minutes 350. Bake a little less with the thinner brownie.
- Cool.
- Frost with > for a 9×13 top: 1/4 cup margarine, 2 tbsp cream, 2 cups powdered sugar, 2 tsp peppermint flavoring (I go 1.5 of this to frost the cookie sheet top).
- Place the frosted brownie in the freezer for 10 to 15 minutes.
- Melt 2 squares of unsweetened chocolate, 2 tbsp Margarine.
- Cool.
- Drizzle over brownie and sprinkle with crushed peppermint.
This is one of the most complete gravestone recipes I have made. The directions are very straightforward, and they even include variations for bake time and measurements depending on what you bake the brownies in.
Unfortunately, I don’t have a 9×13 pan so I opted to bake my brownies in a 9×9 pan. In hindsight, I should have tried baking them on the cookie sheet. Because the 9×9 was deeper than both the cookie sheet and the 9×13, I had to bake my brownies for about an extra 15 minutes. After the initial 20 minutes in the oven, I could tell right away that the center was not cooked through so I put it back in for another five minutes, which then turned into 10 more. I knew it was done when the toothpick I pushed into the center of the dish came out clean.
I followed the cooling instructions and frosted the brownies. I thought about adding a bit of food coloring to the frosting to make it red for Valentine’s, but I also wanted to see how it would look without the added color so I decided against it. You could add whatever color you like to the frosting easily by adding a bit of gel food coloring.
Because I used a 9×9 pan, I think the two squares of baker’s chocolate for the drizzle were a bit too much since I had less surface area to cover. I should have reduced it to half. I then took a candy cane and put it into a zip-lock bag to crush up for the topping. I wrapped the bagged candy cane in a dish towel and used a pint glass to crush the candy, as I didn’t have a rolling pin. It worked perfectly.
Chocolate Mint Brownies. Recipe from the gravestone of John Harold Rodda.
These are super minty, and sweet, but I would have liked them to be a bit more chocolaty. I think maybe my peppermint extract was a bit off because my batch has a bit of an aftertaste, or perhaps I just used too much? Either way, I still think they turned out decent and would try this recipe again with some slight modifications. Learning and experimenting are all part of the fun, after all.
Have you tried this recipe before? Do you have any helpful tips for me? I would love to read them in the comments!
Thanks for reading!
References:
- John Harold Rodda Obituary | Cochran Mortuary & Crematory
- John Harold Rodda | Find a Grave